Peperoni ripieni di tonno (Tuna Stuffed Peppers)

Frankantipasti, Lazio4 Comments

Tuna Stuffed Peppers

There are so many different ways to stuff a pepper. Here’s one, Tuna Stuffed Peppers, that I particularly like. Stuffed peppers are commonly used as an antipasto or part of a buffet. But, to my mind, they are substantial enough to serve as a secondo. In fact, last night they were … Read More

Costolette d’agnello «a scottadito» (Roman-Style Lamb Chops)

FrankLazio, secondi piatti9 Comments

Scottadito

There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times­ and is thought to have gotten its start in Mesopotamia, quickly spreading to Asia Minor and southern Europe—it played a major role in the ancient civilizations of the Mediterranean, including the … Read More

Coda alla vaccinara (Roman-Style Braised Oxtails)

FrankLazio, secondi piatti13 Comments

This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular cooking in the Eternal City: Roman-style braised oxtails. The  Italian word vaccinara actually means “butcher style”. The tail is one of those cuts of meat that are known in Italian as … Read More

Aglio, olio e peperoncino (Pasta with Garlic, Oil and Hot Pepper)

FrankCampania, Lazio, pasta, primi piatti19 Comments

Here’s another super simple pasta that I call the “mother of all pasta dishes” since its garlic and oil base forms the foundation for countless other pasta sauces. It’s also the quintessential impromptu snack the Italians call una spaghettata. I’m sure all the Italians and Italo-Americans out there have grown up … Read More

Fettuccine alla papalina (Fettuccine for the Pope)

FrankLazio, pasta, primi piatti25 Comments

Fettuccine alla papalina

Fettuccine alla papalina, or “Fettuccine for the Pope”, is an upscale reinterpretation of the earthy spaghetti alla carbonara. The story goes that the dish was prepared for a certain Cardinal Pacelli, soon to become Pope Pius XII, who had asked the owner of a restaurant in the Borgo (the area … Read More

Pollo coi peperoni (Chicken and Peppers)

FrankLazio, secondi piatti6 Comments

This savory Roman chicken dish, also known as pollo alla romana, is enormously satisfying. Although you could precede it with a rustic pasta like an ajo e ojo if you’re really hungry, you can skip the primo, as we did tonight, but have lots of crusty bread on hand to … Read More